Sprinkling a little cornflour on bacon before frying can help rashers turn out extra crispy and more flavourful, soaking up excess moisture that otherwise leaves the meat soggy.
Bacon often turns out curled, soggy and with a slimy coating when cooked directly in a frying pan. Pork contains a lot of moisture, which spills out as steam during cooking. Too much steam keeps the bacon soft and causes the fatty parts to render out before cooking properly, leaving it chewy and rubbery.
Why cornflour works
Cornflour is very absorbent and will soak up any excess water the bacon releases while cooking, helping keep the meat dry. Drier bacon crisps up and browns more evenly, giving a better texture and ensuring every part is tender, golden and crackly.
The technique was found in an old cookbook and, after trying it, it does make bacon much tastier. Cornflour also helps any seasoning stick to the bacon better.
How to make crispier bacon
For one person, you will need two to three rashers of bacon, half a teaspoon of cornflour per rasher, and optional pinches of black pepper, smoked paprika and a teaspoon of olive oil.
Place the bacon on a plate and pat gently with paper towels to remove moisture. Sprinkle a small amount of cornflour and any seasonings onto the bacon until it has a thin coating, then shake off excess cornflour, as using too much will stop the bacon cooking properly.
Place the bacon in a cold pan on a medium heat. Oil is not needed, as streaky bacon cooks in its own fat. If using olive oil, be careful not to use too much, as the cornflour can absorb it and turn the bacon greasy instead of crispy.
Cooking and resting
Cook the bacon for around two to three minutes per side, turning regularly with a spatula and pressing gently to stop it curling or sticking. Once done, place it on a paper towel and let it rest for roughly one minute before serving. This allows steam to escape and excess fat to drain away, making the bacon feel crispier.
The finished rashers are golden with crispy edges and a satisfying smoky flavour.
